Monday, January 20, 2014

NUN'S TOAST
Growing up on the farm, we often had only a snack before doing chores and milking, and then would eat a big breakfast/brunch. Cold weather called for heartier fare and this is one of my mother's favorite breakfasts in the winter.

It's history is supposed to come from being popular in convents and monasteries where they often had their own eggs and milk and gardens. This was a good and cheap meal. I'm sure there are variations depending on what part of Europe you visit. Some call it creamed toast, German toast etc., but this is what my family always knew it as. Of course, we always had lots of eggs, milk, onions, and bread!

It's hard to tell you exact amounts because I have never measured it in my life! LOL!

WELCOME!

I love to cook. While only an amateur on the fine dining front, I certainly appreciate excellent food of all kinds. Living in this region, I am fortunate enough to have grown and been exposed to a variety of ethnic flavors from Polish, German, Jewish, Irish and Italian influences. The area is rural with a population rich in these backgrounds, having come here for farming and mining as it is also by the Coal Region. Bordering the farming valleys and the Coal Region is PA Dutch Country. (This food and background is not Dutch, but German.) This makes for an interesting fusion, rustic and layered with flavors. Due to the prolific fresh produce, products, and many fresh proteins, flavors pop due to their kaleidoscope of flavor with the changing seasons. Rural and ethnic festivals that really celebrate food are also a major part of my life here. I plan to share from these and family recipes as well, also sharing my favorite places along the way. My friends often tease that they like to travel with me because they know they will eat and drink well!